How salting is done?

Dry salting: Salt is directly applied to the surface of the food item. Depending on the desired level of saltiness, the food may be coated in a thin layer of salt or completely covered in a thick layer. This method is commonly used for preserving meat, fish, and vegetables. For instance, dry-salting is a traditional technique used to make bacon, pastrami, and corned beef.

Wet salting: This method involves the complete submersion of the food item in a brine solution, which consists of salt dissolved in water. The concentration of salt in the brine determines the level of saltiness. Wet salting is used for items like pickles, sauerkraut, olives, and certain types of fish. The food is immersed in the brine and left for days or even weeks, allowing for thorough salt penetration.

Injection salting: Injection salting, also known as brine injection or pickling, is commonly employed in meat processing. A liquid brine solution is directly injected into the meat using needles, ensuring that the salt reaches every part of the meat. Injection salting helps preserve the meat, enhances flavor, and promotes juiciness.

Mixed curing: Mixed curing combines the techniques of dry salting and wet salting. The food item is first coated with salt and seasoning before being placed in a brine solution. This method aims to achieve a balanced distribution of salt and flavor throughout the food item. Mixed curing is used in various products such as hams, sausages, and other processed meats.

Equilibrium curing: Equilibrium curing is a specialized salting technique used to achieve a uniform and consistent level of salt throughout a food product. The food item is immersed in a brine solution until it reaches equilibrium, meaning that the salt concentration inside the food matches the salt concentration in the brine. This method ensures a consistent and desired level of saltiness.